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Easy Mexican Vegetarian Casserole Recipe

Category: Quick & Easy, Mexican, Vegetarian, Vegetables

 Ingredients List

  • 1 can (15 ounce) whole kernel corn, drained
  • 1 can (15 ounce) black beans, rinsed & drained
  • 1 carton (8 ounce) sour cream
  • 1 jar (8 ounce) picante sauce, such as Pace, or salsa
  • 2 cup shredded colby-monterey jack blend cheese
  • 1 can (10 ounce) diced tomatoes with green chili pepper, such as Rotel
  • 2 cup rice, cooked
  • 1⁄4 tsp black pepper
  • 1 to 2 scallion, chopped
  • 8 oz monterey jack cheese, shredded (for topping)
  • 1 black olives, sliced (for topping)


1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9 x 11 inch baking dish.

2. In a large bowl, add corn, black beans, sour cream, picante sauce, colby-monterey jack cheese, diced tomatoes with green chilies, cooked rice, black pepper, and scallions. Stir to combine.

3. Spoon mixture into prepared baking dish.

4. Sprinkle the top with black olives and monterey jack cheese.

5. Bake in preheated oven for about 50 minutes.

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